Red Wine

The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. In Tuscany, this is a favorite side dish for game and fowl.

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

Filet de Boeuf à la Bordelaise Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)

Fruit with a spiced wine syrup is a typical — and refreshing — ending to a hearty Spanish dinner. Serve with slices of lemon sponge cake if desired.

From the Snake River Grill in Jackson, Wyoming.

The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent resin-flavored Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc. Serve coffee ice cream and purchased baklava to complete the menu.

Start making this at least one day ahead.

The hearty sauce is also great over couscous.

Can be prepared in 45 minutes or less.

This elegant but easy recipe is the perfect entrée for a romantic dinner. This recipe can be prepared in 45 minutes or less.

Sautéed zucchini or spinach makes a delicious accompaniment. Serve with a dry red wine such as a Naoussa from Greece or a Zinfandel or Pinot Noir from California. Baklava from a local Middle Eastern market is the ideal after-dinner sweet.

A full-bodied Merlot would go well with this impressive Mediterranean-style dish. For an appetizer, offer melba toast spread with blue cheese; pass hot crusty bread with the shanks; and complete the supper with a simple green salad. Afterward, break out a lemon meringue pie from the bakery.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.